1 - Lemongrass Stalk
crushed but left as one piece
1tbspSesame Oil
toasted
1tbspSesame Seeds
4filletsSkinless Salmon
200gSoba Noodles
30gSuperValu Fresh Coriander
leaves
2cmSuperValu Fresh Ginger
grated
1 - SuperValu Green Chilli
finely sliced
2 - SuperValu Limes
zest and quartered
100gSuperValu Mangetout
chopped
1 - Yellow Pepper
chopped
Method
Place coconut milk, fish stock, lemongrass, ginger, chilli, lime zest and juice, fish sauce and coriander in a saucepan, over a medium heat and bring to a simmer for 5 minutes to infuse the flavours.
Check the seasoning and adjust accordingly.
Add the salmon fillets to the infused milk and poach for 10-12 minutes over a very low heat.
Remove the salmon and discard the lemongrass stalk, and bring the liquid to a boil and add the soba noodles, mangetout and yellow pepper and cook for 2 -3 minutes.
Remove from the heat and transfer the noodles with a tongs to 4 serving dishes.
Top with the vegetables and the salmon.
Sprinkle with some chopped coriander, sesame seed and a drizzle of sesame oil and serve.